Interview by Publisher Margaux Cintrano
Photography by Chef Keiichi Hashimoto
Le Sorcier Shunan, Yamaguchi – Japan
Museums make one study, reflect and yes, sometimes giggle.
What are your favourite museums worldwide?
The National Museum of Modern Art Tokyo (Yoshio Taniguchi), The National Museum of West Art Tokyo (Le Corbussier), Yamaguchi Prefectural Art Museum (Azusa Kito and Le Louvre, Paris.
Tell us about your Winter Holiday Season ́s products featured at Restaurant Le Sorcier.
Mainly blue and white dishes and some Glasses from Kanjiro Monriyana Masahiro Wadayama, Tomomi Kouno, Yu- suke Wakasa, Kan Suzuki and glasses by Aya Sakurai and Masa Kusada are all my favourite works in glass.
Could you provide our readership with a simple Caviar appetiser recipe?
Yes, for 2024, Winter Gold Caviar Tart includes the following ingredients: Parmesan, sour cream, Oscetra Caviar, Gold leaf and wild herbs and flora.
As this is the season of Champagnes and fine wines, can you advise us on which you have selected for the holiday season ?
Gosset Grand Millesime, Laurent Perrier Rose, White wine is Guffen Heynen and Poul Pillot, and the Reds are: Ber- tagna, Ponsot, Lárlot and A. Chopin.
Japan has an extraordinary rich heritage. What positive changes have you seen and experienced in Shunan, Yamaguchi in recent times?
From my viewpoint, people are visiting local areas for the local vicinity restaurants in very recent years.
You had mentioned to me, that you are in the process of renovating, reforming and expanding
the upstairs floor of Le Sorcier.
Tell us about what you have learnt and encountered regarding this project.
It is quite natural to improve quality at Le Sorcier and to begin a new improved level of cuisine in our local area. One of the latest projects is between Atellier and Le Sorcier.
I would like as many people as possible to understand the unique gastronomic pleasures in Yamaguchi.
One of things that enchant me most about your culinary philosphy are the plating vessels that you employ with all your dishes. Tell us about the unique serviceware that you plan on using for this festive season.
Try drawing a rectangle horizontally and one could feel the earth and with this thought, as I am sending to my friend Yusuke Wakasa.
Have you ever considered authoring a culinary book on your gastronomic creations?
I have tried making a simplified culinary book however. I have never seriously embarked on the project to do so.
